Visited my Brother & Sister – in – law up in Ventura over Spring Break. Weather and wind conditions were way up for making the Channel Islands run. Opted instead for a quick tour of the Ventura harbor and jetty /channel and managed to drag up an early morning halibut out of the channel while yak fishing during an small window of personal freedom. Decided to make the most of the flattie and fire up my Bro’s famous Paella recipe. Made enough to invite the whole street he lives on over for the fiesta. Thought I’d share the recipe since it was a HUGE hit.
PAELLA BUENAVENTURA
Ingredients – All items fresh
Serves 8 – 12+
Per person /
General
½ cup Arborio rice / 1 cup chicken stock per ½ cup rice
1/3 large chicken breast / Olive oil-extra virgin 1st cold press
¼ spicy sausage / ½+ teaspoon saffron threads
2 large shrimp / ½ cup white wine
4 large scallops / ½ teaspoon smoked paprika
4 shellfish (New Zealand mussels) / Salt & Ground Black Pepercorn
¼ lb fresh fish fillet / LOTS of garlic
½ cup peas
2 cups green beans
1 large yellow onion
3 pepper medle(yellow,orange,red)
1 bottle red wine (Per person – min.)
PREPERATION
Pour red wine and begin drinking.
Chop veggies.
Cut chicken breast into 1/3 or ¼’s.
Generously cover bottom of paella pan w/ oil – best if done on bbq or outdoor stove.
Fry chicken in oil until golden brown – remove from pan – retain oil.
Heat stock and keep warm.
Toast saffron in small pan. When fragrant, add wine and bring to light boil – remove & keep warm.
“Phase-in” veggies and sausage into paella pan (cook in same oil as chicken).
Add rice stir in for 1 minute – coating with oil.
Pour in saffron & wine – stir in and mix well.
Pour in stock.
Cook on med-high heat for about 15 minutes – then add seafood around top and sides of pan.
Cook until the mariscos are open and all liquid is absorbed,
TIP: Cover the pan toward the end with a large damp towel. This helps pull off the moisture and will give the fish a poached finish.
FEAST & ENJOY MY FISHING AMIGOS
The hardest part is actually prepping the veggies – takes about an hour. For the best results get yourself a traditional paella pan. I found mine online @
The Spanish Table: Stainless Steel